COMMUNITY FOOD SECURITY COALITION
EVALUATION PROGRAM presents:

A Field Guide to Evaluation

This is a comprehensive workshop focused on outcome-based evaluation strategies, tools, analysis and results. Designed expressly for Community Food Project (CFP) grantees and other CFP practitioners.

February 14-16, 2005
New Orleans, Louisiana

Download registration form and workshop info (in pdf format)

Jump to: Location - Participants - Trainers - Logistics

Workshop Overview

Whether you are new to the evaluation landscape or a seasoned practitioner, this workshop will benefit you.

You will gain practical strategies and tools for:

• assessing how well your project is working,
• determining what is needed to make it better, and
• telling the story of what you have accomplished!

• Creating an environment for evaluation
• Selecting program outcomes
• Exploring common CFP outcomes
• Mapping logic models
• Developing and customizing tools from the Community Food Project Evaluation Toolkit
• Developing an evaluation analysis plan
• Trekking through data analysis
• Using data results for program improvement
• Communicating results with stakeholders

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Monday Evening		Tuesday & Wednesday
Garden District Hotel		Audubon Nature Institute & Zoo
Tulane Conference Room		Dominion Learning Center
2203 St. Charles Avenue		6500 Magazine Street
New Orleans, LA 70140		New Orleans, LA 70118
(504) 566-1200		(504) 861-2537

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Workshop Participants

Community Food Security Practitioners
This workshop is open to anyone interested in program evaluation for their community food security type project. Community Food Project grantees and organizations participating in the CFSC Regional Organizing Program are especially encouraged to attend. Please see following information regarding discounted registration fees for these organizations.

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Workshop Trainers

National Research Center, Inc. (NRC)
NRC is one of the leading strategic planning and evaluation teams in the US, focusing on the information needs of the public sector, non-profits agencies, health-care providers and foundations. Trainers for this workshop are V.P. Michelle Miller Kobayashi, MSPH, and Senior Research Associate Kerry Lupher, MSW. Check them out at www.n-r-c.com

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LOGISTICS

Recommended Accommodations
Garden District Hotel
2203 St. Charles Avenue, New Orleans, LA 70140
(504) 566-1200 or (800) 975-6652

The Garden District Hotel is located on the streetcar line, not far from the Central Business District and the French Quarter. Please visit their website at www.gardendistricthotel.com. Single or Double rooms are available to workshop participants at the discounted rate of $79/night plus tax & fees for February 14, 15 and 16, 2005.

To reserve your room, please be sure to ask for the “Front Desk of the Garden District Hotel” and mention you are with the group “Community Food Security”. Please contact local workshop coordinator, Kathy Parry, at cfscevalwkshp@bellsouth.net or 504-782-5284 if you run into any problems when reserving your room. Rooms must be reserved by January 14th to ensure this discounted rate! For those who are in need of more modest accommodations, please contact Kathy for individual attention.

Meals

• The Monday evening session will include appetizers prepared by Chef Corbin Evans of Lulu’s in the Garden. Corbin uses fruits and vegetables from the restaurant’s newly acquired 12-acre organic farm in Mississippi, and fills in with local farmers’ market produce. For more information on how Corbin supports sustainable agriculture, log on to www.lulusinthegarden.com.
  
  
• A simple, nutritious Continental breakfast on both Tuesday and Wednesday will provided at the Audubon Nature Institute.
  
  
• Lunch on Tuesday will be a special treat. Overlooking the Mississippi River, a catered lunch will be provided by Chef Don Boyd of Café Reconcile. Café Reconcile is a non-profit project providing at-risk teens and young adults with the skills they need to succeed in jobs in the hospitality industry. The restaurant also employs the Central City neighborhood’s residents. For more information about Don and the programs at Café Reconcile, visit www.cafereconcile.com.
  
  
• Please remember to indicate any special diet requirements on your registration form.

Travel
The New Orleans International Airport (the Louis Armstrong Airport, MSY) is located about 20 miles from the Hotel. Shuttles are available at the airport near the baggage claim for around $15. You do not need reservations. Shuttles leave the airport every 20- 30 minutes. Taxi’s are also available for under $30/way.

New Orleans in February
New Orleans is a beautiful place to be in February. With Mardi Gras festivities coming to a close just one week prior to this workshop, you will most likely find beads hanging from every tree along St. Charles Avenue. Feel free to grab some! The weather will be cool at night (light or medium jacket), and often warms during the day. You can probably expect at least one rain shower and the humidity in New Orleans is always high. The farmer’s market, a few blocks away from the workshop site should be full of great produce including, lettuce, beets, Brussels sprouts, cabbage, cauliflower, radishes, shallots, arugula, citrus and strawberries!

COSTS
Full Registration: $135/person includes:

• Workshop registration fee
• Meals (Monday evening appetizers, Tuesday & Wednesday Continental Breakfast and Lunch)
• Complimentary copy of the Community Food Project Evaluation Handbook and Toolkit